After following the recipe for the basic mixture; choose one of the following methods

BREAD MACHINE METHOD: Removable bread-pan

Add the dry ingredients and the wet ingredients into the bread-baking pan according to the bread machine manufacturer's instruction. The dough should be really sticky, if not add more water.

Set the machine at dough cycle and switch it on with the dough in the pan. Preheat the oven to 375 - 400 ° F.

Once the dough cycle is complete take out the pan from the machine (if it is removable) and brush the top of the risen loaf with melted margarine (it improves color of the crust).

Place bread pan itself in the center of the preheated oven.

Bake for 20 - 25 minutes. (bread is baked if it sounds hollow when tapped).

Remove the bread from the pan and leave it to cool covered with a towel. This helps the bread to cool down gradually and not dry out. The bread slices even better if sliced after a few hours.

BREAD MACHINE METHOD: Fixed bread-pan

1.If the bread machine pan is not removable, take the dough out after 20 minutes into the dough cycle.

2.Fill a greased 1-pound bread pan with the dough, cover and leave it to rise for approximately 45 – 60 minutes or until the dough is risen to the top of the loaf pan. Brush the top of the risen loaf with melted margarine (it improves color of the crust)

4.Remove from pan, cover with a cloth towel immediately, and leave it to cool completely. (If cooled inside a plastic bag it makes the bread very soft)

MANUAL METHOD:

1.In a large bowl, combine baking mix, oil, herbs and garlic powder (if using), and the frothy yeast mixture. Beat with a wooden spoon or dough hook until mixture forms a sticky and not dry or stiff dough. If the dough is not sticky add more warm water.

2.Transfer to a greased bowl and let the dough rise for 20 minutes, covering tightly with saran wrap.

3.Remove the dough and fill a greased 1-pound bread pan with it, cover and leave it to rise for approximately 45 – 60 minutes or until the dough is risen to the top of the loaf pan. Brush the top of the risen loaf with melted margarine (it improves color of the crust)

5.Remove from pan, cover with a cloth towel immediately, and leave it to cool completely. (If cooled inside a plastic bag it makes the bread very soft) The bread can be sliced and frozen for longer storage. Makes 12-14 slices.

NOTE: If sliced by electric knife you can get 20 thin slices per loaf of bread.